Grandma Anna's Russian Tea

Always serve at Christmas Eve dinner.

1/2 cup suagr
3 quarts water
6 herb tea bags (mango, passion fruit)
1 can pineapple juice
1 can orange juice
1/3 cup lemon juice
12 whole cloves

Boil sugar and water for 5 minutes. Brew tea bags and 1 quart of water for 5 minutes. Add juices. Add water and cloves. Simmer. Remove cloves. Serve warm or cold.
Makes 50 cups.

Caramel Chews

Mom makes these tempting little treats for Christmas each year. They're deliciously chewy.

½ cup butter

1 cup walnuts, choppped

½ cup light corn syrup

½ can (¾ cup) sweetened condensed milk

1 cup packed brown sugar

½ teaspoon vanilla

Butter an 8" baking pan. Add nuts to pan and shake to settle in an even layer on bottom of pan. Set aside. Put remaining butter and corn syrup in a 2-3 quart heavy metal pan. Cook, stirring over medium heat, till butter melts. Add milk, brown sugar, and vanilla. Stir to smoothly blend. Cool at least 2 hours. Cut into 1" squares. Wrap individually if desired. Store in a cool, dry place (for up to 1 week) or freeze for longer storage.

Snow Day Chili (Both Parental Versions)

Our annual Christmas tree trek in the mountains of Oregon just wouldn't be the same without chili. We always started with a traditional hot chocolate and chili lunch before Dad would lead the way through the deep snow and into the far reaches of the wilderness in pursuit of the perfect tree

Mom's version:

Pinto Beans

Ground Meat

Tomato Sauce

Chili Seasoning (cumin, cayenne and chili powder)

Salt to taste

Soak pinto beans overnight in a large bowl of water. Next day, discard the water and add beans to a large pot of fresh water. In a pan, brown meat and add tomato sauce and seasonings. Mix together and reduce to desired thickness. Let set in fridge overnight to allow flavors to mix for the best taste. Heat and serve.

Dad's version:

In a large pan cook:

1 lb. ground beef

1 or 2 chopped onions

2 or 3 cloves of garlic

Until the meat is brown and the onion is tender.

Then add:

1 can of diced tomatoes

1 can of kidney beans

1 8 oz. can of tomato sauce

2 or 3 teaspoons of chili powder (or use a packet of chili mix)

½ t. basil

Bring to a boil. Reduce heat, cover and let it simmer for 20 minutes or so.

Grandma Anna's Spinach Dip

1 pkg frozen spinach
1 cup sour cream
1 cup mayo (scant)
1 pkg leek soup mix (Knorr)
1 bunch green onions, chopped
1 can water chestnuts, chopped
1 round French bread loaf


Thaw and drain and mix all ingredients. Cut top off round bread, clean out inside and cut up pieces of bread to dip into dip. Fill French bread with dip and enjoy! Serve with more French bread, crackers or vegetables.

Sugar Cookies

From Cousin Jerilyn Hassell Poole. Soft sugar cookies.

Cream together:
1/2 cup butter
1 cup sugar
1 egg
1 1/2 tsp. almond extract

Sift together and add:
1/2 cup sour cream
1 tsp. baking soda
1/2 tsp. salt
3 cups flour

Chill for 3 hours. Bake at 350 for 8 minutes.

Emily's Famous Fudge

In a large bowl:
1 1/2 bags semi-sweet chocolate chips
1 10 oz bag mini marshmallows
3 tsp. vanilla

Butter a large cookie sheet.

In a large saucepan:
4 1/2 cups sugar
1 1/2 cubes butter
1 14 oz can evaporated milk

Bring to boil and stir. Boil for 5 1/2 minutes to 250 degrees. Pour hot mixture over bowl ingredients and stir until dissolved and begins to thicken. Add chopped nuts if desired and pour into a greased cookie sheet. Cool and cut into squares.